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Tried some last night in the grill and it seemed fine. Just did a cornish hen and roasted some potatoes. Seemed to light fine and burned nicely. No bad aromas. There were some interesting chunks - whole sections of branch about 3" long, so I guess it's real wood!

There's always a lot of knife discussion here. I came across THIS the other day. Don't know if anyone had posted about these before, but they look interesting.

This is what happens when you rely too much on technology. Nature spanks you! Hey - and nothings like a cool crisp Iowa winter morning is there?

I did the recipe this evening, using chicken legs instead of wings. I'm not a super spicy blow your chili head off kind of guy (although my wife does like spicy) and we really enjoyed them. Definitely will make them again! I haven't read every post here so I wasn't sure about how everyone had...

See here. Maybe you'll have better luck with them. We passed up Pappy's which Rick Kramer mentioned. Fast Eddy's in Alton, IL was fun and a heck of a deal. I'd like to try Keller's restaurants sometime. Heres a bit more, and somewhere there's been some other discussion about StL.

Cauliflower. Just don't like it. Don't like raw onions in most cases though I do like them browned, caramelized and deep fried and. I would cook/prepare those for wife/guests though.

That is pretty cool.

Try Here and Here

Thanks - That would be great. The search hasn't been an active one, and I know its out there. I had a great pork chop at Cafe di Scala early this year and chatted a bit with the chef/owner while he was polishing glasses behind the bar and told him I dabbled in Q; he offered to order pork...

I stopped in a store in our neighborhood and tried to ask for pork belly and got a blank stare. My spanish is pretty much limited to buenos dias and gracias (I tried pointing to my belly and got no response) What would one ask for in spanish? The online translator said "vientre del cerdo". I...

BTW - the second WSM - the 22" - was at Iowa Smokey Ds. (Had lunch there today - good stuff)

Sure - please do.

Saw this in two places at the Iowa State Championship today, in Marshalltown. I think it may have been discussed elsewhere, but I haven't seen it. Bare Bones BBQ team had one of their 18' modded for rotisserie And here is a similar mod on a 22" at another team

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: interesting. wonder what the s&h is. not a bad price. </div></BLOCKQUOTE> Says 9.99/grate on the order page. PLus one free grate (pay...

Here's one link: how liquid smoke is made This is what I usually see around here. Also, Alton Brown showed how to do it on Good Eats, but I didn't see a link.

I have Globals. I use a diamond steel and it stays very sharp. I don't know if I'm doing it quite right - proper angle and all, but it seems to work. I don't remember the source, but I think it was an outlet recommended here, by Kevin. It wasn't very expensive. Has a kind of oval cross section...

Can't wait to see this - I work next to a dish installer and there are always a bunch of dishes laying around.

That's hilarious! Maybe Chris should add that to his list of fixes!

Does this help?

I usually slap one of the magnets on my WSM for Smoke Day. Works OK for at least the annual picture. I honestly don't recall if I left it on for hours at a time.I put it on the dome facing forward. You can see it in my avatar pic. Decals would be cool.